Description
This Garlic Lemon Chicken recipe offers a flavorful and healthy one-pan meal featuring tender boneless skinless chicken thighs marinated in a zesty lemon garlic marinade, baked alongside baby Dutch potatoes and broccoli, and served with a creamy Greek yogurt Parmesan herb sauce. Perfect for a quick weeknight dinner with balanced tastes of citrus, herbs, and garlic.
Ingredients
Scale
Lemon Garlic Marinade
- 1/3 cup olive oil
- 3 cloves garlic, minced
- 3 tablespoons freshly squeezed lemon juice
- 2 teaspoons lemon zest
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried thyme
- 1/2 teaspoon sugar
Main Ingredients
- 1 ½ – 2 pounds boneless skinless chicken thighs (or chicken breasts as an option)
- 1 pound baby Dutch potatoes, quartered or halved if very small
- 3 cups broccoli florets
Yogurt Parmesan Herb Sauce
- 1 cup Greek yogurt or sour cream
- 1/4 cup finely freshly grated Parmesan cheese
- 1/4 cup chopped parsley
- 1 tablespoon lemon juice
- 1 tablespoon chopped chives (optional)
- 1 tablespoon minced dill (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/8 teaspoon pepper
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for roasting the chicken and vegetables.
- Make the Marinade: In a large freezer-size sealable bag, combine the lemon garlic marinade ingredients: olive oil, minced garlic, lemon juice, lemon zest, Dijon mustard, salt, pepper, basil, oregano, onion powder, paprika, cumin, thyme, and sugar. Reserve 2 tablespoons of this marinade to use later on the vegetables.
- Marinate Chicken: Add the chicken thighs to the bag with the marinade, seal the bag, and turn to coat the chicken evenly. Let the chicken marinate at room temperature for 20 minutes or refrigerate for up to 4 hours for best flavor.
- Prepare Baking Sheet: Line a large sheet pan with sides (approximately 15×21 inches) with aluminum foil and spray it with cooking spray to prevent sticking and allow easy cleanup.
- Season Potatoes: Place the quartered baby Dutch potatoes on the sheet pan. Toss with 1 tablespoon of the reserved marinade (that has not been in contact with chicken) and 1/4 teaspoon salt until evenly coated. Spread the potatoes into an even layer and bake for 15 minutes at 400°F.
- Add Broccoli and Chicken: After 15 minutes, remove the sheet pan from the oven. Push the partially cooked potatoes to one side. Add the broccoli florets next to the potatoes and toss them with 1 tablespoon of the reserved marinade. Spread the chicken thighs in a single layer next to the vegetables.
- Bake Everything Together: Return the sheet pan to the oven and bake uncovered for 17 to 22 minutes or until the chicken thighs reach an internal temperature of 170-175°F (or chicken breasts reach 165°F) as measured with an instant-read thermometer.
- Prepare Sauce: While the chicken cooks, whisk together the Greek yogurt or sour cream, Parmesan cheese, chopped parsley, lemon juice, optional chives, dill, salt, ground cumin, and pepper to make the Yogurt Parmesan Herb Sauce. Refrigerate until ready to serve.
- Serve: Once the chicken is cooked through and the vegetables are tender, plate everything and spoon the yogurt Parmesan herb sauce over the chicken or serve it on the side for dipping.
Notes
- Chicken breasts can be used instead of thighs; adjust cooking time accordingly as they cook faster.
- Reserve marinade to toss with veggies to avoid cross-contamination.
- Use an instant-read thermometer to ensure chicken is safely cooked without overcooking.
- Optional fresh herbs in the sauce add brightness but can be omitted if unavailable.
- For a dairy-free version, substitute Greek yogurt with a plant-based yogurt alternative and omit Parmesan or use a vegan Parmesan.
- Prep Time: 15 minutes
- Cook Time: 37 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1/4 recipe)
- Calories: 430 kcal
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 110 mg
Keywords: Garlic Lemon Chicken, One Pan Meal, Baked Chicken, Healthy Dinner, Chicken Thighs, Lemon Garlic Marinade, Greek Yogurt Sauce
